Gyro, Gearo, Hero?

I was lucky (unlucky?) enough to enjoy a tasty Gyro today with plenty of tzatziki & chili sauce.

Now, I’m no stranger to this delicious street meat. For nearly one year of my life in London a while back I remember surviving off the Turkish equivalent – the Doner Kebab – almost exclusively. In Britain, the nearly-unescapable ‘bab is right up there with fish & chips. In fact, I would wager there are more kebab shops than chippies. And they’re open late. And they’re cheap.

Today I pondered a few questions about the ‘bab few should ever ask. What do they do with that gigantic, rotating, elephant leg at the end of the day? Turn off the lights and let it sit out? How do they make those? What the hell is in it?

My search lead me to this – How Greek Gyro is Made Yes, now you too can find out these answers and more. Enjoy responsibly.

PS> If you are ever looking for a life-changing Kebab in London – check out Best Mangal on North End Road in West Ken. This is not some greasy Doner, but an actual pit-roasted masterpiece. I used to live next door, hence the Year of the Kebab.